Celebrating Memorial Day

by Don Bingham

Those living in the 501 will join others across the state and nation this weekend as they celebrate Memorial Day.

Originally called Decoration Day, the day is set aside as a remembrance for those who have died in our nation’s service. Memorial Day was officially proclaimed on May 5, 1868, by Gen. John Logan.

There are many ways to celebrate Memorial Day:

(1) Visit cemeteries and place flags or flowers on graves of fallen heroes.
(2) Visit memorials.
(3) Fly the U.S. flag at half-staff until noon.
(4) Aid the widows, widowers and orphans of our fallen dead, and aid disabled veterans.

One of the most popular ways to celebrate Memorial Day is by feasting and celebrating the memory of those who died defending our country.

Potlucks, cookouts, lake and park picnics have all been popular ways to be together with others and express our thanksgiving for the freedoms gained by the sacrifice of many throughout our history.

Here are some recipes for the observance of Memorial Day:

Helen’s Cabbage Slaw
1 head cabbage, shredded
2 heaping tablespoons granulated sugar
2 heaping tablespoons vinegar
1/4 cup mayonnaise

Mix sugar and vinegar until dissolved; add mayonnaise to mixture. Toss cabbage with dressing. Sprinkle poppy seeds or celery seeds to taste if desired. Serves 6

Melon, Cucumber and Tomato Salad
1 cucumber, unpeeled
1 melon (cantaloupe or honeydew)
1 pound fresh cherry tomatoes
1/3 cup wine vinegar
3/4 cup oil
1/3 teaspoon dry mustard
Salt and freshly ground pepper to taste
Pinch granulated sugar
3 tablespoons chopped parsley, mint and chives, mixed

Cut the cucumber into cubes, lightly salt and let stand while preparing the rest of the salad.

Slice the melon lengthwise from top to bottom in 4 equal wedges, then carefully slice the melon off the rind, leaving the rind intact and reserving it to form 4 large petals of melon slices. Cube or ball removed melon.

Wash and dry the tomatoes. Rinse the cucumber and dry. Mix melon, cucumber and tomatoes together. Chill. Arrange the melon and rind shells in a glass bowl by placing them on their ends like a tulip. Fill bowl with the fruit.

DRESSING: Combine ingredients and mix well. Chill and serve over salad.
Serves 8-10

Carrot Salad
1 pound carrots, grated
1 cup raisins
1 medium can pineapple tidbits, drained
1/2 cup shredded coconut

Mix all ingredients and add 2 tablespoons light cream with 1/4 cup mayonnaise.
Serves 4-6.

Buttermilk Pie
1 cup butter, melted
6 eggs, beaten
1/2 cup all-purpose flour
3 1/2 cups granulated sugar
1 cup buttermilk
1 teaspoon vanilla
2 – 9-inch unbaked pie shells

Add butter to eggs, add combined dry ingredients, buttermilk and vanilla. Pour into two pie shells; bake 45 minutes at 350.

(This makes a wonderful French Coconut by adding two cups of fresh, grated coconut to batter before pouring into pie tins.)